Oct 3, 2012


for the times when you just need cake... this rich and chocolately [egg + dairy free] vegan cake recipe from not quite nigella will definitely work a treat! we whipped this 12-server up for father's day (and after a careful calorie count) i partook in a modest slice and enjoyed it thoroughly!


1 1/2 cups of plain flour
1 1/2 cups of brown sugar (or dark brown sugar if you want it even richer)
6 tablespoons of cocoa powder
1 1/2 teaspoons of bicarb soda
1 teaspoon of salt
1 1/2 cups of water
1/2 cup of vegetable oil
3 tablespoons of white vinegar
4 teaspoons of vanilla extract
75g of dark (dairy-free) chocolate (i used whittakers), finely chopped

... and for the icing

1/2 cup of water
1/2 cup of icing sugar 
1 teaspoon of cocoa powder
100g of dark (dairy-free) chocolate, roughly chopped

prepare a 20cm round cake tin with baking paper and turn your oven on to 180℃. in a large bowl (or the bowl of a standmixer) combine the dry ingredients. add the water, oil, vinegar and vanilla together in a separate bowl, mix to combine. add the chocolate to the wet mix and add this to the dry mix, mix to combine and pour into your prepared cake tin. put into the oven for 25-30 mins or until a skewer comes out clean. 

while your cake is baking away, start making your icing. bring the water, icing sugar and cocoa to the boil in a small saucepan, continue cooking until a thick syrupy consistency develops. add the chocolate, allow it to melt then whisk to remove any lumps. 

once your cake is done, remove from the oven and set aside to cool - taking it out of the tin after 5 mins and place on a cooling rack. when your cake has cooled, smear on the icing and garnish as desired - i used colourful vegan friendly sprinkles on mine. 

divide your decadent creation into 12-slices and serve - so yum! 

No comments:

Post a Comment